WATER MELON RASAM

Rasam is served with hot steamed rice.  It can be served as appetizer too.  I love to drink rasam and rasam rice is my favourite as well as my brothers.  we  want only roasted papad with it.    Yesterday, I made mango rasam and it was awesome.  Today I made this watermelon rasam and the result I leave it to you.

watch youtube: water melon rasam

MUSK MELON ICE CREAM

Ice cream is favourite of every ones especially in summer.  After the mango ice cream, I prepared the musk melon (cantaloupe) ice cream which was liked by my daughter very much.  The ripe musk melon has its own sweetness and it is delicious, cooling.  Here is the simple recipe for you to relish this ice cream during this summer.

MANGO ICECREAM

Ice cream with the king of fruit, especially in the summer season, who will say no.  Since last year, I wanted to post this recipe, but could not do it.

I have made this ice cream without adding any chemicals to stabilize the same.  Very simple and easy method, but delicious too with little topping of chocolate sauce on it.  It was yummilicious.

Mango ice cream

other mango recipes:    Pickles,Aam ka  Panha, vadu mangai, mango milk shake, mango jam,  mango ice cream, Avakai pickle, Uppu mangai arachu kalaki,   mango burfi, mango burfi with vari tandul,  mango kadhi adai mangai kootan, mango chutney mango tender coconut milk, thengai mangai pattani chundal, kanda kairi, mango sharbat,    mango katli,  mango lassi, mambazha rasakalan, mango lassi 

FRESH KOKUM SHERBET

Commonly known as Kokum or Garcinia indica is a plant in the mangosteen family (Clusiaceae),  is a fruit bearing tree that has culinary,pharmaceutical and industrial uses.

The outer cover of the fruit is dried in the sun to get aamsul.  It is used as a slightly sour spice in recipes of Maharashtra.  It yields a peculiar flavour and blackish red colour.  It is a substitue for tamarind in curries and ohter dishes of Konkan region.  It is also used in cuisine from Gujarat where it is added to dal for flavour balance and parts of South India.

Kokum squash or concentrate is used in preparing  a drink sherbet during summer.  It has got a very good cooling effect in the stomach and good for digestion.  It is also used for making sol kadhi.

Today, when I went to market, I got fresh kokum fruits.  Actually, I have not seen this fruit and was curious to know what it is.  When I asked the lady who was selling it, she said it is kokum.  without any hesitation, I told her to give me  and brought home.

I made sherbet out of it and was quite thrilled with the result.  Tell you it was awesome.  If you are getting a chance to buy fresh fruit, you are the lucky one.

KOKUM SHERBET

watch youtube: fresh kokum sherbet

MANGO RASAM

Mango rasam is very flavourful and tasty along with steamed rice, papad, beans poriyal or cabbage thoran.  When I made it, I was thrilled as it was very very tasty and decided to post the same to share with you all.  In fact, I made use of the GUTLIS, in a way, best out of waste recipe.  It is very simple, easy to make.

See other posts of mangoes:

  Pickles,Aam ka  Panha, vadu mangai, mango milk shake, mango jam,  mango ice cream, Avakai pickle, Uppu mangai arachu kalaki,   mango burfi, mango burfi with vari tandul,  mango kadhi adai mangai kootan, mango chutney mango tender coconut milk, thengai mangai pattani chundal, kanda kairi, mango sharbat,    mango katli,  mango lassi, mambazha rasakalan, mango lassi 


Youtube: mango rasam 1  mango rasam 2

Let us look at the recipe now:

MANGO LASSI

The season of mango started. My blog was born on 5th May 2013 with the recipe of Mango Milk shake.  Since then, I have posted varieties of mango recipes and have posted more than 500 recipes.  The support and best wishes of viewers very warm and helpful for me to grow and I am very much thankful to each one of you.

Few of mango recipes posts link is given below for you to enjoy recipes of King of Fruit.

  Pickles,Aam ka  Panha, vadu mangai, mango milk shake, mango jam,  mango ice cream, Avakai pickle, Uppu mangai arachu kalaki,   mango burfi, mango burfi with vari tandul,  mango kadhi adai mangai kootan, mango chutney mango tender coconut milk, thengai mangai pattani chundal, kanda kairi, mango sharbat,     mango shrikhand, mango katli,  mango lassi,  mango rasam, mambazha rasakalan,a South Indian curry,  are in the menu.  My favourite is aamras and poori.  Recently I made Mishti Doi.  One cup of Mishti Doi was left over and I took the chance of adding mango pulp in it along with some more fresh curd and it was awesome.

You can make mango lassi with the normal curd, sugar, milk  and mango pulp.  Since my daughter likes to have it in the earthern pot, I poured the same for her in this.

KEERAI MOLAGOOTAL, AMARANTH CURRY

Keerai molagootal, keerai masiyal is made with green amaranth which is quite tasty and goes well with rice.  I have already posted Keerai Masiyal.  Now the turn for the Molagootal.

I am not explaining much about this here as  everyone is aware of the health benefits of  of this leafy vegetable.    Let us straight away look at the recipe now:

Ingredients:

1 bunch chawli bhaji, cleaned, washed
1/4 cup tur dal or moong dal or masoor dal



Masala

1 tbsp urid dal
1-2 red chilli depending upon your requirement of spice
1/2 tsp cumin seeds
1/2 coconut grated
1 tsp oil
salt

tempering:

1 tsp urid dal
1 tsp mustard seeds
1 tsp rice (optional)
1 red chilli
1 tsp coconut oil

Method:

clean and wash the chawli bhaji and put in the kadai, cover and cook for 5 minutes.  No need to add water.
allow to cool.  put it in the mixer and make a coarse paste out of it.




Boil the tur dal and keep aside.  Heat oil in a pan, fry the urid dal, red chilli.  Grind togethet the dal, chilli, cumin seeds, coconut.  Mix the boiled tur dal, ground chawli, masala, salt, turmeric powder and bring to a boil

Temper with the ingredients mentioned under tempering and serve hot with rice.

Keerai Molagootal, Amaranth Curry

KEEREAI MASIYAL

Keerai masiyal is made with the chawli leafy vegetable available in the market.  An easy preparation, healthy subzi which goes along with rice especially curd rice.  I love to eat this curd rice, mango pickle, awesome it is.  Does not require spice at all.

It is known as Amaranth leaves, cow pea leaves, Chawli ka patta, chawli bhaji.  Amaranth is a popular green leafy vegetable grown all over India.  It is usually short lived, with erect and fleshy stems with green leaves.
It is available in two varieties i.e. one is red in colour and other one is green.

Regular intake prevents the deficiency of vitamins A, B1, B2 and C, Iron and potassium.  It protects against defective vision and respiratory infections.  It is a natural tonic in conditions like bleeding of gums, nose, lungs, piles and excessive mensturation.

You can make molagootal also with this.

keerai masiyal, amaranth subzi

 watch you tube: keerai masiyal

OATS NEER DOSA

Everyone is familiar with the recipe of neer dosa.  My son loves to eat it with aamras.  when i was preparing the normal neer dosa today, i thought of making it in a bit different way and ended up making this lovely, healthy dosa.  It is very easy, simple and can be served with any kind of chutney, aamras, shrikhand, amrahand etc.

oats neer dosa  You Tube

LAUKI UTTAPPAM

Lauki, bottlegourd, dudhi it is known as has got medicinal properties.  If taken a glass of juice in the empty stomach helps in reducing weight.  It contains more than 90% water and helpful in digestion, prevents flatulence, constipation.  Contains minerals and vitamins viz. magnesium, calcium and Vitamin A & C.  It also helps in reducing blood pressure  and diabetic.

It can be consumed  in any form.  You make subzi, kofta, juice, kadhi everything is tasty and  healthy.  

 I was thinking what to do in the morning for breakfast as was bored to make upma, kanda poha, idli,  dosa etc.   So thought of making uttappa with Lauki.  I had a tender lauki in the fridge, rice flour, upwas bhajni, makai ka atta, besan, ragi powder etc. so the job was easy for me and the end product, you make and find out.

bhajni flour is made up of  roasted cereals and pulses viz. rice, wheat,urad dal, sago, vari tandul, cumin seeds, dhania seeds, black pepper, jowar, bajra, fenugreek seeds  etc. and the nutritional value is high in this.  Maharashtrians use this during upwas.

South Indians make kanji podi with roasted rice, wheat, moong etc.  It is cooked in water, milk and sugar added and is served for breakfast.  It is quite healthy and nutritive.

Lauki uttappam

other recipes:  lauki paratha,  lauki subzi, lauki kofta curry,  lauki halva,   watch youtube:  Lauki uttappam   lauki uttappam